🍑🍑🍑
20 cm Durchmesser Tartenform (3-4 cm tief):
For the pastry:
butter 90g
plain flour 150g
egg yolk 1
water 1-2 tbsp
For the filling:
lemon 1
large orange 1
small ricotta 500g
caster sugar 150g
vanilla extract 1 tsp, to taste
eggs 3
egg yolk 1
cornflour 1 tbsp
For the top:
apricot jam 370g
pine kernels 2 tbsp
Make the pastry by reducing the butter and flour to fine crumbs in a food processor. Add the egg yolk and enough of the water to produce a firm but tender dough. Form a ball, wrap it in greaseproof paper and set aside in the fridge to rest for about 30 minutes.
Roll the pastry out thinly, then use it to line the tart tin. Place a piece of baking parchment or foil on top of the pastry and fill to the brim with baking beans. Set aside in the fridge for 30 minutes.
Set the oven at 200C/gas mark 6. Heat a baking sheet, then bake the tart on it for 25 minutes. Remove the paper and beans then return the tart case to the oven for a few minutes until the pastry is dry to the touch. Remove the case from the oven and lower the heat to 180C/gas mark 4.
Grate the zest of the lemon and orange on a fine-toothed grater.
Mix together the ricotta, sugar and vanilla. Beat the eggs and egg yolk together with a fork, then add to the ricotta with the lemon zest and vanilla extract. Stir in the cornflour then pour into the tart case and return to the oven for 40 minutes. When the filling appears to be almost set (it should wobble when gently shaken), remove and allow to cool.
Melt the apricot jam in a small saucepan, then spoon over the tart. Toast the pine kernels in a shallow pan until golden, then scatter over the jam.
Quelle: Rezept
Keine Kommentare:
Kommentar veröffentlichen